There’s something magical about autumn cooking—the way golden pumpkin and earthy sage fill your kitchen with warmth just as the air turns crisp. My roasted pumpkin & sage pasta became our family’s instant favorite when I first threw it together on a busy weeknight years ago. It’s the kind of dish that feels special enough for Sunday dinners but comes together fast enough for Wednesday evenings when you’re exhausted.
The secret? Roasting transforms humble pumpkin cubes into sweet, caramelized gems that cling to every noodle. Fresh sage adds that woodsy aroma my neighbors always comment on (“What smells so amazing?”). Parmesan melts into the crevices, creating pockets of salty goodness. Trust me, this roasted pumpkin & sage pasta tastes like autumn hugged your tastebuds—comfort food that’s actually exciting to eat.
I love how adaptable it is too. Double the batch effortlessly for potlucks, or keep it simple for cozy nights in. Either way, it never lasts long!
Ingredients for Roasted Pumpkin & Sage Pasta
Here’s everything you’ll need to make this cozy autumn dish sing:
- 500g pumpkin, peeled and cubed (about 1-inch pieces)
- 300g pasta – I swear by penne or fusilli to catch all that saucy goodness
- 2 tbsp olive oil (divided – we’ll use it two ways)
- 1 tbsp butter – because everything’s better with butter
- 2 cloves garlic, minced (fresh is best here!)
- 10 fresh sage leaves, roughly chopped (smell them first – that herby magic is key)
- 1/2 tsp salt + 1/4 tsp black pepper – adjust to your taste
- 50g grated Parmesan – plus extra for serving because why not?
That’s it! Simple ingredients, amazing flavor. Now let’s make some magic.
How to Make Roasted Pumpkin & Sage Pasta
This dish comes together like a cozy autumn symphony – each step builds layers of flavor. Don’t worry, it’s easier than it sounds! Just follow these simple steps:
Roasting the Pumpkin
First, crank your oven to 200°C (400°F) – hot enough to caramelize those pumpkin cubes beautifully. Toss them with 1 tbsp olive oil, salt, and pepper until they’re gleaming. Spread them in a single layer on a baking sheet – overcrowding steams them instead of roasting. In 25 minutes, you’ll have golden edges and fork-tender centers that smell like fall itself.
Preparing the Sage Sauce
While the pumpkin roasts, melt butter with the remaining olive oil in a large pan over medium-low heat. Add garlic and sage – the trick here is keeping the heat gentle. You want the garlic golden and the sage crispy, not burnt! Stir constantly for about 1 minute until your kitchen smells like an Italian forest.
Combining Everything
When your pasta’s al dente (save that starchy pasta water!), add the roasted pumpkin to the sage pan. Use your spoon to gently mash about half the cubes – this creates the most glorious creamy texture. Toss in the pasta with a splash of reserved water, stirring until every noodle gets coated in that velvety pumpkin-sage goodness. Finish with a snowfall of Parmesan and dig in!
Why You’ll Love This Roasted Pumpkin & Sage Pasta
This dish checks all the boxes—here’s why it’s become my autumn obsession:
- Creamy without cream: Roasted pumpkin mashes into the perfect silky sauce that clings to every noodle
- Weeknight hero: From chopping to serving in just 45 minutes—even faster if you roast the pumpkin ahead
- Vegetarian magic: Hearty enough to satisfy meat-lovers (my skeptical husband devours it)
- Seasonal superstar: Celebrates autumn’s best flavors with minimal effort—pumpkin and sage were made for each other
It’s comfort food that actually excites your tastebuds—rare for such a simple dish!
Expert Tips for Perfect Roasted Pumpkin & Sage Pasta
After making this dish dozens of times (okay, maybe hundreds), here are my hard-earned secrets:
- Scrape that pumpkin! Use a spoon to get every last bit of flesh from the peel – those caramelized bits near the skin pack the most flavor.
- Test pasta early: Fish out a piece 1 minute before package time – it should have a slight bite, not be mushy.
- Cheese to taste: Start with 50g Parmesan, then add more at the table. I always sneak extra because…well, cheese!
- Sage crispiness: If leaves start browning too fast, pull the pan off heat – burnt sage tastes bitter.
These little tweaks take your roasted pumpkin & sage pasta from good to “when can I have seconds?”
Ingredient Substitutions
Ran out of pumpkin? No sweat! Butternut squash works beautifully—just peel and cube it the same way. For a vegan version, swap in nutritional yeast or vegan Parmesan instead of dairy cheese. Gluten-free friends, your favorite GF pasta holds up great here too. Adapt away—it’ll still taste like autumn in a bowl!
Storing and Reheating
Leftovers? Lucky you! Store your roasted pumpkin & sage pasta in the fridge for up to 3 days—though mine never lasts that long. Reheat gently with a splash of water or milk to revive the creamy texture. Heads up: freezing turns the pumpkin mushy, so enjoy it fresh!
Nutritional Information
These nutritional estimates (see full chart above) help you enjoy my roasted pumpkin & sage pasta while keeping your dietary needs in mind. Remember, actual values may vary slightly based on ingredient sizes and brands!
Common Questions About Roasted Pumpkin & Sage Pasta
Can I use dried sage instead of fresh?
You can, but use just 1/3 the amount (about 1 teaspoon). Dried sage packs more punch! Crush it between your fingers first to release the oils. That said, fresh really makes this dish sing—it’s worth hunting down those fragrant leaves.
What’s the best pumpkin type for this recipe?
Sugar pumpkins (sometimes called pie pumpkins) are my top pick—sweeter and less stringy than carving varieties. But any orange-fleshed squash works! Kabocha or butternut make delicious substitutes if that’s what your market has.
Can I prep anything ahead?
Absolutely! Roast the pumpkin up to 2 days in advance—just warm it slightly before adding to the pasta. The sage sauce, though? Make that fresh so the garlic doesn’t turn bitter. Your future hungry self will thank you!
Give this roasted pumpkin & sage pasta a whirl—I’d love to see your cozy creations! Tag me so I can drool over them. Follow me on Pinterest for more delicious recipes!
45-Minute Roasted Pumpkin & Sage Pasta Recipe – Magical Fall Flavor
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting pasta dish with roasted pumpkin and fresh sage, perfect for autumn.
Ingredients
- 500g pumpkin, peeled and cubed
- 300g pasta (penne or fusilli recommended)
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 10 fresh sage leaves, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 50g grated Parmesan cheese
Instructions
- Preheat oven to 200°C (400°F). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water.
- Heat remaining olive oil and butter in a pan. Add garlic and sage, sauté for 1 minute.
- Add roasted pumpkin to the pan and mash slightly.
- Mix in cooked pasta and reserved pasta water. Stir well.
- Top with Parmesan cheese before serving.
Notes
- Use butternut squash if pumpkin is unavailable.
- Add roasted pine nuts for extra crunch.
- Substitute vegetable stock for pasta water if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Keywords: pumpkin pasta, sage pasta, autumn recipes